Pesto Lentil Patties - Lakeside Natural Medicine

Natural Health and Wellness for the Whole Family

Pesto Lentil Patties

BySarah Axtell, ND June 23, 2014

These make a nice alternative to your everyday beef or veggie burger. They are packed full of protein and best of all FLAVOR!

I used the kale walnut pesto to flavor these lean mean lentil machines. If you or your family are not fans of kale, then this is the recipe for you! It tastes just like pesto with the added benefits of the super-food, kale.

Pesto Lentil Patties


  • 1 1/3 cup dry green lentils
  • 2 cups vegetable broth
  • 1-2 medium zucchinis, shredded (I used 1.5 zucchinis)
  • 1-2 cloves garlic
  • 2 cups breadcrumbs or almond meal (I used 4 pieces brown rice bread, toasted and cut into small chunks)
  • 1/3 cup kale walnut pesto or any homemade or store-bought pesto
  • 1 egg
  • salt and pepper

Bring broth to a boil. Add lentils and reduce heat to simmer. Cook lentils until they are soft and liquid is absorbed (about 20 minutes).

In a large glass bowl, combine shredded zucchini, garlic, breadcrumbs, pesto, cooked lentils and salt and pepper.  Place lentil mixture in fridge for 10 minutes to allow to cool. Preheat oven to 375 F.

Once lentil mixture is cool, add egg and mix thoroughly. Form mixture into patties (about 1/3 cup per patty).  Place on parchment paper lined baking sheet or greased baking sheet. Bake for 15 minutes and then flip patties and bake for another 15 minutes.

Serve with green salad or roasted veggies. Top with salsa or feta cheese.

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.

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